Spicy Korean Cucumber Salad (Oi Muchim): Easy Banchan Recipe

Name: Korean Cucumber Salad (Oi Muchim)
Prep time: 10 min
Total time: 10 min
Ingredients: ½ lb cucumbers (Persian or English); 1 tsp salt; 2 tsp soy sauce; 1 tbsp chili oil (adjust to taste); 1 tsp sugar; 1 tsp sesame oil; 2-3 cloves garlic (minced); 2 tsp rice vinegar (or up to 1 tbsp for more tang); Sesame seeds (for garnish)

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This spicy Korean cucumber salad is bold, crunchy, and full of flavor. Known as oi muchim, it’s a type of banchan, the small but essential side dishes that are always part of a Korean meal. It comes together fast and adds the perfect zing to anything from grilled meats to rice bowls. If you’re looking for a quick cucumber salad that fits into weeknight dinner ideas or your go-to spicy Asian salad lineup, this one checks all the boxes.

Top-down view of Korean cucumber salad served in a white bowl, drizzled with spicy chili oil dressing and sprinkled with sesame seeds, with chopsticks resting on top.

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What Is Oi Muchim?

Oi muchim is a Korean cucumber salad served cold and packed with heat, tang, and a little sweetness. It’s a staple banchan recipe, which means it’s one of those small side dishes you’ll often find served alongside rice, grilled meats, and stews.

The cucumbers are salted to release water, then tossed in a flavorful dressing made with garlic, sesame oil, soy sauce, vinegar, and chili oil. My recipe adds a visual twist with accordion-style slicing, making the cucumbers extra fun to eat and easier to coat in the dressing. If you’ve never tried Korean-style cucumbers before, this is a great place to start.

Why You’ll Love This Korean Cucumber Salad

It’s fast. You only need 10 minutes and a handful of pantry ingredients.
It brings the heat without overpowering.
It’s an easy Korean side dish that works with everything from bulgogi to rice bowls.
It fits perfectly in cold side dishes for warm weather or spicy cucumber recipes when you need something punchy.

You’ll also love how easily this Korean salad works into breakfast and brunch spreads when you want to add something savory and refreshing to balance the table.

Side-angled shot of spicy Korean cucumber salad in a white bowl, showing accordion-style cucumber slices coated in dressing and garnished with sesame seeds.

How To Make Korean Cucumber Salad

Using chopsticks as guides to make vertical cuts on a cucumber for accordion slicing.

Step 1: Place a cucumber between two chopsticks to prevent cutting all the way through. Slice the cucumber vertically, making thin cuts along its length.

Making diagonal slices on the other side of the cucumber to create an accordion effect.

Step 2: Flip the cucumber over. Using the same chopstick guide, slice diagonally across the other side. This creates a spiral accordion effect while keeping the cucumber intact.

Hands gently spreading a cucumber to reveal the accordion pattern after slicing.

Step 3: Once sliced, gently pull the cucumber to fan it out slightly and reveal the accordion cut. This helps the dressing cling to every layer.

Sliced cucumbers soaking in salted water in a clear bowl to draw out excess moisture.

Step 4: Place the prepared cucumber into a bowl and sprinkle evenly with salt. Let it sit for 10 minutes to draw out excess water.

Pouring garlic chili oil dressing over salted cucumber slices in a mixing bowl.

Step 5: After 10 minutes, pour off the liquid. In a separate bowl, mix the soy sauce, chili oil, garlic, sesame oil, sugar, and rice vinegar. Pour the dressing over the cucumber.

Tossing cucumber slices with spicy dressing using wooden salad spoons in a glass bowl.

Step 6: Gently toss the cucumber until it is coated in the dressing. Garnish with sesame seeds. Serve chilled for the best flavor and crunch.

Expert Tips

Use thin-skinned cucumbers for best texture and flavor. Persian or English cucumbers work great for Asian cucumber recipes.
Salting is key. Don’t skip it. This step prevents your salad from becoming watery and helps concentrate flavor.
Chili oil brings a deeper, smokier heat compared to traditional gochugaru. If you prefer to use gochugaru instead, substitute the oil with 1-2 teaspoons of flakes.
Taste the dressing before tossing and adjust for heat or sweetness.
Store leftovers in an airtight container in the fridge. The cucumbers stay good for up to 3 days. Just note that the texture will soften slightly the longer it sits.

What to Serve With This Banchan Recipe

This spicy Korean cucumber salad pairs well with any bold, savory main. It works as a crisp contrast to heavier dishes and makes a great cold addition to rice-based meals or meal prep bowls. Try it with:

Sticky Asian chicken wings.
Vegan smoked tofu bowl.
Steamed rice and kimchi fried rice
Spicy salt and pepper shrimp.
Air fryer veggies like your sweet potato jackets or broccoli.

You can also serve it alongside other cold side dishes for a refreshing summer spread or add it to a mason jar meal with rice, greens, and a protein.

For a completely different flavor profile, check out my beet goat cheese salad. It’s earthy, creamy, and perfect for light lunches or as a side.

Recipe Faqs

Can I use regular cucumbers?

Yes, but peel them and remove the seeds to avoid bitterness and excess water. Persian or English cucumbers work best for this kind of quick Korean cucumber salad.

Can I use gochugaru instead of chili oil?

Absolutely. Gochugaru is more traditional. Swap the chili oil for 1-2 tsp of Korean red pepper flakes and add a splash of neutral oil if needed.

Is this cucumber salad very spicy?

It has a nice kick, but it’s not overwhelming. You can always reduce the chili oil to make it milder.

Can I make this in advance?

Yes. In fact, letting it sit for at least 30 minutes before serving helps the flavors soak in.

Close-up of chopsticks holding a piece of Korean-style cucumber salad with visible sesame seeds and chili flakes.

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